Materials:2 long eggplants, 2 cloves of garlic, 5 dried chili peppers, 10ml of soy sauce, 20ml of oyster sauce, and moderate amount of vegetable oil.

Practice:

1. Wash the eggplant, cut it into strips, soak it in water for a long time and then fish it out.

2. Wash the bean curd, remove the old tendons and cut into long pieces, cut the dried chili pepper into small pieces, and crush and mince the garlic.

3. Pour a moderate amount of oil in the pot, fry the eggplant until the oil temperature is 70% hot, fish out and control the oil.

4. Put the beans into the frying pan and fry until the skin wrinkles, then remove and control the oil.

5. Leave a little oil in the frying pan, add garlic and dried chili peppers and stir-fry.

6. Add eggplant and string beans and stir-fry. Stir fry evenly with soy sauce, oyster sauce and a little water.

7. Cover the pot and simmer for a while. The soup can be removed from the pot when it is concentrated.